Deconstructed Chicken Pot Pie

PSA: Please be nice to college students, we are in the midst of midterms and life is a lot to deal with right now!!!!!!!

Over the past couple of weeks, I have been a giant ball of college-related anxiety which has led me to staying up into the early hours of the morning working on business plans and marketing research studies while living off of scrambled eggs with toast. I’ve also been fighting the early stages of a cold by popping obscene amounts of Vitamin C and drinking Immune Boosting Tea. The cabin fever is getting to a Jack Nicholson-level that makes me dream of hiking and Tahoe beaches and weekend roadtrips to San Fran.

In times like these, I find the only cure is to take a couple of hours to indulge comfort food, a sleeve of Milanos, and a lighthearted tween movie, normally of the Disney variety, although that is not required. My choice of the moment is Princess Diaries. But I digress. What I’m really here to talk about is the comfort food component.

Today, we have chicken pot pie that has been deconstructed, because there’s less time between preparation and consumption, and also puff pastry is the jam. I developed the recipe randomly one weekend with ingredients I had sitting around in my fridge, and I will never look back. As far as I’m concerned, chicken pot pie is the best food to cure sadness, and also it’s the best way to say goodbye to the winter season. While this is not necessarily a “traditional” pot pie, it has all of the components: chicken, veggies, thyme, crust, warmth, happiness, and you’re probably eating it snuggled up in a blanket while watching a movie. I *highly suggest* making this one last time before BBQ season officially hits.

On another note, if you know anyone interested in funding a coffee shop/bakery or a weekend vacation, or you have some secret knowledge that I’m a princess and therefore deserve to be in the far away land of Genovia wearing pretty ballgowns and living in a castle instead of studying my brains out in college, you know where to find me.

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4 thoughts on “Deconstructed Chicken Pot Pie”

Deconstructed is so clever as it avoids the soggy bottom of the pastry lid! At least…whenever I make chicken pie, I always struggle to get the top nice and crisp all the way through, so I have also resorted to deconstruct at times.
Good luck with your mid term!

Thanks so much! I love the deconstructed version, because it definitely keeps the pot pie from being soggy. At times, I have prebaked the bottom crust when using pie dough, but since puff pastry is so yummy, I think this will be my new method from now on!